- Heat a wok over medium-high heat.
- Add 2 tablespoons sesame oil; add shrimp and cook until done; set aside.
- Wipe wok, then return to heat.
- Add 3 tablespoons sesame oil.
- Place ginger, garlic, and Sriracha in oil and cook 2-3 minutes, until fragrant.
- Add onion, rice wine, rice vinegar and 1 tablespoon shoyu, and cook until tender.
- Add bell peppers, beans, carrots and mushrooms and remaining shoyu and cook until tender.
- Mix in lychees, pepper and shrimp.
- Remove from heat and serve over brown rice.
Makes 6 servings.
Tip: When looking for lychee, choose those with a bright red and pebbly textured rind and about 1 inch in diameter or larger. Once picked, lychee will not ripen. Store them in a plastic container that is slightly open in the refrigerator for up to 2 weeks. The skin will turn brown and harden but it won't affect the flavor of the flesh.
Approximate Nutrient Analysis per serving (based on shrimp):
280 calories, 13 g fat, 2 g saturated fat, 160 mg cholesterol, 1450 mg sodium, 18 g carbohydrate, 4 g fiber, 9 g sugar, 20 g protein
